Gravlax, that Nordic delicacy of salt-cured salmon, gets a contemporary twist in this recipe. Gone are the days of just dill and mustard – though those are undeniably classic! We're elevating this dish with delicate edible flowers, adding not just visual appeal but a subtle floral aroma that dances on your palate. It’s perfect as an appetizer for a fancy dinner party or a sophisticated brunch. And honestly, who doesn’t love a little bit of fancy?
This isn’t your grandma's gravlax, unless your grandma happens to be a Michelin-star chef (in which case, can I get her number?). We’re still honoring the traditional curing process, which relies on the magic of salt, sugar, and time to transform raw salmon into something extraordinary. But the addition of edible flowers takes it to a whole new level. Trust me, your guests will be impressed! One of my friends, Sarah, tried it at a dinner party last week and she couldn’t stop raving about it. She even said it was 'Insta-worthy,' which, in today’s world, is high praise indeed.
If I'm being honest, I was a bit intimidated the first time I tried making gravlax. All that salt and sugar…was I really going to turn a beautiful piece of salmon into something edible? But the process is surprisingly simple, and the results are so rewarding. Plus, it's a fantastic way to show off your culinary skills without spending hours slaving away in the kitchen. What does this mean for you? It means you can impress your friends and family with minimal effort. And who doesn’t love that?
Required Equipments
- Sharp knife
- Cutting board
- Non-reactive dish or container
- Plastic wrap
- Weight (cans, bricks wrapped in plastic)
- Serving platter
Contemporary Gravlax with Edible Flowers: Frequently Asked Questions
Contemporary Gravlax with Edible Flowers
Elevate your appetizer game with this contemporary gravlax recipe, featuring fresh salmon cured with salt, sugar, dill, and a delicate touch of edible flowers. It's a visually stunning and flavorful dish perfect for any special occasion. Try it and you'll love it.
⏳ Yield & Time
Yield: 6-8 servings servings
Preparation Time: 15 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Salmon: Lay the salmon fillet skin-side down on a clean cutting board. Pat it dry with paper towels. This helps the cure adhere better.
- Make the Cure Mixture: In a bowl, combine the sea salt, sugar, and crushed white peppercorns. Mix well. This is the foundation of your gravlax, so ensure it's evenly combined.
- Add Aromatics: Stir in the chopped fresh dill and, if using, the lemon zest. I like to really get my hands in there and bruise the dill a little to release its oils—it makes a difference!
- Layer the Cure: Spread half of the cure mixture evenly over the flesh side of the salmon. Really massage it in there. This is where the magic happens.
- Assemble the Gravlax: Place the second salmon fillet (if using) on top, flesh side down, creating a 'sandwich'. If using one fillet, simply proceed to the next step.
- Wrap Tightly: Wrap the salmon tightly in plastic wrap, ensuring there are no air pockets. This helps the cure penetrate evenly.
- Weigh it Down: Place the wrapped salmon in a non-reactive dish (glass or ceramic works best). Place a weight on top – cans of beans, bricks wrapped in plastic wrap, whatever you've got. The pressure helps draw out moisture and firm up the fish.
- Refrigerate: Transfer the dish to the refrigerator and let it cure for 48-72 hours. Flip the salmon every 12 hours to ensure even curing. Don't skip this step; it's crucial!
- Rinse and Slice: After curing, remove the salmon from the refrigerator and unwrap it. Rinse off the cure mixture under cold water and pat the salmon dry with paper towels.
- Prepare for Slicing: Place the salmon skin-side down on the cutting board. Using a very sharp knife (a long, thin slicing knife works best), slice the gravlax thinly at an angle. Aim for translucent slices.
- Garnish and Serve: Arrange the sliced gravlax on a serving platter. Garnish with fresh edible flowers (such as pansies, violets, or nasturtiums) and a few sprigs of fresh dill. Serve immediately with dark rye bread, mustard sauce, or crème fraîche. A squeeze of lemon never hurts either!
📝 Notes
- For a spicier kick, add a pinch of red pepper flakes to the cure.
- If you don't have white peppercorns, black peppercorns will work in a pinch.
🍎 Nutrition
Calories: 250 kcal
Protein: 25g
Fat: 15g
Carbohydrates: 5g
Fiber: 0g
Calcium: 30mg
